1 small red cabbage, shredded (about 4 cups)
¼ cup fresh cilantro, chopped
½ medium red onions, thinly sliced
1/2 to 1 whole jalapeño pepper, seeded and minced
1 medium lime, halved
2 tablespoons Outrageous Garlic Olive Oil
1 tablespoon Outrageous Mango White Balsamic Vinegar
Sugar, honey, or agave nectar, to taste
Sea salt and freshly ground black pepper
1/3 cup all-purpose or pan searing flour (such as Wondra)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
¼ teaspoon cayenne or chili powder
1 to 1 1/2 pounds white fish (snapper, sole, tilapia, mahi mahi, or catfish)
2 tablespoonsOutrageous Garlic Olive Oil
12 small corn or flour tortillas, warmed
Fresh cilantro leaves, torn
Thinly sliced avocado or guacamole
Salsa or hot sauce
Combine the cabbage, cilantro, onion and jalapeno in a large bowl and squeeze a lime half over it. Drizzle with the garlic olive oil, mango balsamic vinegar, sugar or honey, and salt and pepper; toss to combine. Taste and adjust seasonings by adding more salt and pepper or sugar if necessary; set aside.
To prepare the fish, combine the flour, salt, pepper, paprika and cayenne in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
Heat the olive oil in a heavy pan over medium-high heat and add fish to the pan in a single layer. Cook for 2-3 minutes on each side flipping once with a spatula until both sides are golden brown and the fish is opaque and flakes easily. Transfer to a plate and cut fish into large chunks.
Heat tortillas individually in a heavy sauté or grill pan until soft and warm, wrap in a towel or keep in the oven on low heat to keep warm.
To make the tacos, add a few chunks of fish to the warm tortillas, top with the cabbage slaw and additional garnishes as desired (cilantro, avocado or guacamole, salsa or hot sauce, sour cream and lime).
Serves 4 (3 tacos per person)
Recipe courtesy of: 7barrels.com